Vegetarian

Improved Creamy Curried Veggies is for Dinner.

Improved Creamy Curried Veggies takes 20 minutes to prepare.

Improved Creamy Curried Veggies takes 25 minutes to cook.

Improved Creamy Curried Veggies makes 2 servings.

The ingredients for Improved Creamy Curried Veggies are:

1/2 large onion, sliced
3 cloves garlic, minced
1 1/2 large carrots, diced
2 T water
1/2 medium potato, cubed
3/4 C cauliflower florets, sliced (broccoli)
4 mushrooms, sliced
1/2 T curry posder
1/4 t cumin
1/4 t turmeric
dash of cayenne pepper
1/2 Cup soy milk or tofu
1/2 C peas
1 1/2 T soy sauce

Here is how you make Improved Creamy Curried Veggies:

In a sauce pan, saute the onions, garlic, and carrots in water on medium- high heat until the onions become translucent. Add the vegetables, curry, cumin, tumeric, and cayenne, stirring often so they don't stick to the pan. Cooking for 2-4 minutes. Add the tofu/soyu milk, cover and reduce the heat to medium-low. Simmer for 10-20 minutes, stirring occasionally, until potatoes can be peirced easily with a fork. Stir in the peas and soy sauce and cook uncovered on medium-high heat stirring constatnly until the liquid has thickened. Serve over rice or noodles.Number of Servings: 2Recipe submitted by SparkPeople user HILLRUNNER.

The nutritional information for Improved Creamy Curried Veggies is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 175.8

• Total Fat: 2.4 g
• Cholesterol: 0.0 mg
• Sodium: 788.8 mg
• Total Carbs: 30.8 g
• Dietary Fiber: 7.4 g
• Protein: 10.8 g